JPS6135751A - Jelly - Google Patents
JellyInfo
- Publication number
- JPS6135751A JPS6135751A JP15767184A JP15767184A JPS6135751A JP S6135751 A JPS6135751 A JP S6135751A JP 15767184 A JP15767184 A JP 15767184A JP 15767184 A JP15767184 A JP 15767184A JP S6135751 A JPS6135751 A JP S6135751A
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- hibiscus
- pineapple
- gelatin
- juice component
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
〔発明の技術分野〕
本発明は着色及び香りに改良を加えたゼリーに関するも
のである。DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention relates to a jelly with improved coloring and aroma.
ゼリーはおいしくまた栄養価も高いのでデザートとして
、さらには健康食品としても最適であり。Jelly is delicious and highly nutritious, making it ideal as a dessert or even as a health food.
今日多量に食されている。ところで、このゼリーには本
来のゼリー成分の他に、きれいな着色及び良い香りをつ
けるための着色剤及び香料が含有されている。しかしな
がら従来この着色剤や香料には合成化学物質が多く使用
されており、健康面等を考慮するとできれば天然物を使
用することが望ましく、これらの点の改良が望まれてい
た。It is eaten in large quantities today. By the way, in addition to the original jelly ingredients, this jelly contains coloring agents and fragrances to give it a beautiful color and a pleasant aroma. However, in the past, many synthetic chemicals have been used in coloring agents and fragrances, and in view of health considerations, it is desirable to use natural products if possible, and improvements in these points have been desired.
本発明は上記従来の欠点に鑑み、特に着色及び香りの面
において改良を加えたゼリーを提供することを目的とす
る。In view of the above-mentioned conventional drawbacks, the present invention aims to provide a jelly that is improved particularly in terms of coloring and fragrance.
本発明は上記目的を達成するために、ゼリ、−にハイビ
スカス及びパイナツプルの汁成分を混入してなることを
特徴とする。In order to achieve the above object, the present invention is characterized in that jelly is mixed with hibiscus and pineapple juice components.
（発明の実施例） 以下本発明の実施例について説明する。(Example of the invention) Examples of the present invention will be described below.
まずゼリー液の製造法について説明すると、水に適量の
砂糖を溶かし、この中に予めふやかしておいて粉ゼラチ
ンを少しづつ加え、あまり温度を上げないようにして静
かにかきまぜながらゼラチンを完全に煮熔かす。ゼラチ
ンが完全に溶けたら。First, to explain how to make jelly liquid, dissolve an appropriate amount of sugar in water, pre-soak it, and add powdered gelatin little by little, stirring gently without raising the temperature too much until the gelatin is completely boiled. Melt. Once the gelatin is completely dissolved.
氷等で冷やしてあら熱をとり、またきめを細かくするた
めに必要に応じて布等で液をこす。これで透明のゼリー
液ができ上がる。Cool with ice, etc. to remove heat, and strain the liquid with a cloth as necessary to make the texture finer. This will create a clear jelly liquid.
次にハイビスカス及びパイナツプルをつぶす等の適当な
手段によってそれらの汁成分を取り出す。The juice components of the hibiscus and pineapple are then extracted by appropriate means such as crushing the hibiscus and pineapple.
この取り出したハイビスカス及びパイナツプルの汁成分
を上記の透明ゼリー液に加え、静かに十分かきまぜる。Add the extracted hibiscus and pineapple juice components to the above transparent jelly liquid and stir thoroughly.
このようにしてハイビスカス及びパイナツプルの汁成分
を混入したゼリー液を適当な容器に入れて冷やすと、ピ
ンク色の香りの良いゼリーができ上がる。When the jelly liquid mixed with the juice components of hibiscus and pineapple is placed in a suitable container and cooled, a pink jelly with a pleasant aroma is completed.
このようにでき上がったゼリーはピンク色に着色される
が、これは透明ゼリー液に混入するハイビスカス及びパ
イナツプルの汁成分の色とは全く異なる着色効果である
。ハイビスカスとパイナツプルの汁成分の混合割合は特
に限定はないが、ハイビスカスとパイナツプルの汁成分
の混合割合を２：１にすると着色効果が良い。The jelly thus produced is colored pink, which is a completely different coloring effect from the color of the hibiscus and pineapple juice components mixed into the transparent jelly liquid. Although there is no particular limitation on the mixing ratio of the hibiscus and pineapple juice components, the coloring effect is good when the mixing ratio of the hibiscus and pineapple juice components is 2:1.
また１本発明ではハイビスカス及びパイナツプルという
全くの天然物を使用するので健康面に対する心配もない
。Furthermore, since the present invention uses completely natural products such as hibiscus and pineapple, there are no health concerns.
従って１本発明ではハイビスカス及びパイナツプルとい
う天然物の汁成分を混入することで透明ゼリーがこれら
の汁成分の色とは全く異なる新たな色に着色され、しか
も良い香りがつけられ、味も大変優れている。Therefore, in the present invention, by mixing the juice components of natural products such as hibiscus and pineapple, the transparent jelly is colored in a new color that is completely different from the color of these juice components, and is also given a good aroma and taste. ing.
以上詳細に説明したように９本発明のゼリーはハイビス
カス及びパイナツプルの汁成分によって特に着色や香り
の面において改良されており大変優れた食品である。As explained in detail above, the jelly of the present invention is a very excellent food product, especially in terms of coloring and aroma, which is improved by the juice components of hibiscus and pineapple.
Claims (1)
ことを特徴とするゼリー。A jelly characterized by containing hibiscus and pineapple juice components.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15767184A JPS6135751A (en) | 1984-07-30 | 1984-07-30 | Jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15767184A JPS6135751A (en) | 1984-07-30 | 1984-07-30 | Jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6135751A true JPS6135751A (en) | 1986-02-20 |
Family
ID=15654834
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15767184A Pending JPS6135751A (en) | 1984-07-30 | 1984-07-30 | Jelly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6135751A (en) |
-
1984
- 1984-07-30 JP JP15767184A patent/JPS6135751A/en active Pending
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